Recipe - White Bean Soup With Pistou

FOR THE SOUP
2 tablespoon Oil
1 Onion; finely chopped
1 Clove garlic; finely chopped
2 md Size tomatoes; skinned and
; deseeded
1 md Carrot; cut into fine dice
1 md Parsnip; cut into fine dice
1 md Potato; cut into fine dice
1 Stick celery; cut into fine
dice
1 Leek; cut into rings,
; then into 4
2 Vegetable stock cubes made
up with 1.25; (2 One fourth pints)
of
; litres, water
1 420 gram can white haricot
beans
1 tablespoon Fresh thyme; finely chopped
1 tablespoon Fresh coriander; finely
chopped

FOR THE PISTOU
One half 15 g pack fresh basil;
finely chopped
3 Cloves garlic; finely
chopped
2 tablespoon Olive oil
50 g Parmesan; freshly grated
; (2oz)

For the soup:Heat the oil in a large saucepan, add the onion and garlic and
cook until softened.

Add the other fresh vegetables and allow them to cook gently for 34
minutes.

Add the vegetable stock, and cook for 30 minutes. Add the white beans and
herbs 10 minutes before the end.

For the pistou:Mix together the basil, garlic, olive oil and parmesan.
Place this mixture into the base of the soup tureen, or a little in the
base of each soup bowl and pour the soup over the top.

Notes Garnish with crispy pancetta.

Converted by MC_Buster.

NOTES : This substantial soup boasts a variety of fresh vegetables.

Converted by MM_Buster v2.0l.